Is there anything more comforting or mouth-wateringly delicious than homemade peach pie?
I don’t think so. And this recipe is proof!
Every year, when the weather gets warm, I start craving peach pie.
And I don’t stop craving it until my pumpkin pie passion hits sometime in early October.
It’s just the perfect summer pie. It’s sweet and fruity with a warm, golden-brown, buttery crust. What’s not to love?
If you want to know how to make a classic peach pie for yourself, keep reading. I’ll tell you everything you need to know.
Peach Pie
The first thing to know about peach pie is that you won’t find many people who don’t like it. It’s just so juicy, sweet, and flavorful.
With that in mind, you can whip it up for any occasion.
Backyard cookouts, Memorial Day or July 4th celebrations, and even a Mother’s Day brunch! It’s even good as a “just because” dessert.
Just remember that fresh peaches are your best friend. You can make peach pie with frozen peaches, but it won’t be as good.
So hit up your local farmers’ markets or even the produce section of your favorite grocery store.
And be sure to check out my post on how to tell if a peach is ripe so you get the best ones.
Ingredients
- Sugars. You use granulated and packed brown sugar for this pie. They make it extra sweet, and the brown sugar adds a touch of warm, caramelized flavor.
- Peaches. Again, use fresh peaches and slice and peel them first. If you want smaller peach chunks, dice them. You can use frozen peaches in a pinch, but this recipe really benefits from fresh fruit. Avoid canned peaches, as they have the wrong texture.
- Double-crust pie dough. I’ve included the steps for making homemade pie dough at the bottom of the recipe card.
- Cornstarch and Spices. Cornstarch helps thicken the filling. Then the recipe calls for cinnamon, nutmeg, and salt (as a flavor enhancer). These warm spices complement the tart sweetness of the peaches perfectly.
- Lemon juice. A bit of lemon juice really helps liven up the filling. Freshly squeezed is best, but bottled is fine in a pinch.
- Butter. This pie is incredibly buttery. The crust has plenty of butter, of course, but you’ll also add a little to the filling. It gives it the best flavor and makes it even more indulgent.
How to Make Peach Pie
1. Make the dough for the pie crust first. Make your homemade pie crust at least an hour ahead of time. It needs at least that much time to chill in the fridge.
Directions for making it are below the recipe card at the bottom.
2. Sweeten the peaches. Combine the two sugars in a bowl and add the peaches. Toss them gently to coat them in the sugar. Then, cover them and let them rest for about an hour.
3. Make the bottom of the pie crust. Using half the homemade dough, roll out a large, 1/8-inch-thick circle. Press it into your pie pan and trim the edges so they align with the edges of the pan.
Refrigerate the crust in its pan while you make the filling. Preheat the oven to 400 degrees at this time, too.
4. Make the filling. Drain the peaches but keep the juice. Then, combine the cornstarch, spices, and salt in a saucepan. Pour in the reserved juice and heat the mixture until it boils.
Then, continue cooking and stirring for 2 more minutes until the mixture thickens.
After that, remove it from the heat and add the lemon juice and butter. Stir to incorporate them.
Finally, add the peaches, mixing them in gently. Pour the prepared filling into the refrigerated pie crust.
5. Add the top crust. Roll out the other half of the dough into a circle. Then, cut the circle into 1-1/2-inch strips. Layer those strips in a latticework pattern on the pie’s filling.
Flute the edges as you seal them to the edge of the bottom crust.
6. Bake the pie. Cover the pie’s edges with foil and bake for about 40 minutes. Then, remove the foil and bake for another 10-20 minutes. The pie is ready when it’s golden brown with a bubbling filling.
7. Cool and serve. Let the pie cool on a wire rack for several hours. Then, slice and serve with ice cream or whipped topping as you prefer.
Tips for the Best Peach Pie
Here are a few final tips:
- Avoid canned peaches. Fresh peaches are best, and frozen ones are okay, too. Canned peaches are too mushy, though. Also, when picking peaches, use firm, ripe peaches, not bruised or soft ones.
- Leave the peach peel on for extra texture. Peach skin, while fuzzy, is entirely edible. Leave it on if you prefer! Just wash the peaches well before using them.
- Put a baking sheet on the rack beneath the pie. Peach pie is a little drippy. Putting a baking sheet beneath it will save on oven clean-up time later.
- Don’t rush the cooling period. This pie is still very soupy when it’s warm. Give it a few hours to cool before cutting into it for a firmer, less messy pie.
- Add a little raw sugar to the top crust. For a sweeter (and prettier) pie, add raw sugar to the latticework top before baking.
Storing, Freezing, and Reheating
To store: Cover the pie with plastic wrap or aluminum foil. You can leave it at room temperature for 2 days.
Alternatively, you can cover it and place it in the fridge. It should keep 4-5 days there.
You can eat chilled pie straight from the refrigerator. If you want it warm, pop it in the microwave for about 30 seconds.
But remember, the filling will get hot quickly. Don’t burn yourself.
To freeze: Wrap the pie with plastic wrap. Then, wrap it again with aluminum foil.
Set it upright in the freezer, where it should keep for about 6 months.
To reheat: Let it thaw in the fridge overnight. Then, reheat the whole pie in the oven (350 degrees) for about 30 minutes.
More Peach Recipes You’ll Love
Peach Cobbler
Peach Crisp
Peach Dump Cake
Fruit Salad with Peach Pie Filling
Peach Pie (Perfect Recipe)
Course: DessertCuisine: American8
servings35
minutes50
minutes380
kcalThis recipe for peach pie is the only one you’ll ever need! With a homemade crust filled with tender, juicy pieces, you’ll love every last slice!
Ingredients
1/2 cup sugar
1/4 cup packed brown sugar
4 -1/2 cups sliced peeled peaches
dough for double-crust pie*
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Optional: vanilla ice cream for serving
Instructions
- Mix the sugar and brown sugar in a large bowl. Then, add the peaches and gently toss to coat them in the sugar. Cover the peaches and let them sit in the sugars for 1 hour.
- Prepare a work surface by dusting it with flour. Then roll half of the pie crust dough into a circle (1/8-inch thick). Move it to a 9-inch pie plate and trim it so it doesn’t go past the rim. Refrigerate while working with the filling.
- Preheat the oven to 400 degrees Fahrenheit. Drain the peaches, but save the juice for later. Mix the cornstarch, nutmeg, cinnamon, and salt in a small saucepan. Pour the reserved juice in slowly and gently, stirring slowly.
- Bring the mixture to a boil, then continue stirring and cooking for about 2 minutes. The mixture should thicken. Once it does, remove it from the heat and add the lemon juice and butter. Stir.
- Mix in the peaches gently. Don’t overmix. Then, pour the filling into the crust.
- Using the floured surface, roll the other half of the dough into another 1/8-inch thick circle. Then, cut it into strips approximately 1-1/2 inches wide.
- Lay these strips on top of the filling in a latticework pattern, trimming them if needed. Stick the strips to the edge of the bottom pie crust, sealing them with crimped (fluted) edges.
- Cover the edges of the pie with aluminum foil and bake in the preheated oven. Bake for about 40 minutes, then remove the foil from the edges. Return the pie to the oven and bake for another 10 to 20 minutes. The filling should be bubbly and the crust golden brown.
- Transfer the pie to a wire rack to cool for at least a few hours. Then slice and serve, topping with vanilla ice cream if desired. Enjoy!
- How to make the double-crust pie dough:
- Mix 2-1/2 cups of all-purpose flour and 1/2 teaspoon salt.
- Use two knives or a pastry blender to add 1 cup of cubed cold butter. Continue mixing until it reaches a crumbly consistency.
- Slowly add ice water (between 1/3 and 2/3 cups, as needed). Toss the mixture with a fork while adding the water. Stop adding water when the dough sticks together after being pressed.
- Separate the dough into two equal halves. Mold each half into a disk shape, and wrap each separately in plastic wrap. Refrigerate for at least 1 hour or until ready to use.
